Monthly archive for March 2013

Seared scallops with white bean puree and Merguez vinaigrette

Scallops are pan-seared and served on a puree of white beans, roasted garlic, herbs, and extra virgin olive oil and garnished with a vinaigrette of rendered Merguez sausage (spicy lamb), onions, sherry vinegar and a touch of olive oil.

Sautéed Skate with Brown Butter, Capers, and Lemon

A six-ounce portion of skate wing is sautéed to golden brown and served on a bed of mashed potatoes. Garnished with a small salad of capers, lemon supreme, croutons, and parsley leaves. Sauced with a brown butter-lemon sauce.